Curry Roasted Cauliflower Bowl

We love a good bowl for our weekday lunches, and this Curry Roasted Cauliflower Bowl is a standout! It requires a bit of upfront prep, but then it’s so easy to enjoy on-the-go. Just scoop some of all three components together, garnish as suggested, and you have a nourishing mid-day meal. A little prep goes a long way, mama ;)
curry roasted cauliflower bowl recipe by Anna, fertility nutritionist



Lentil salad:

  • 2 cups lentils, cooked
  • 3 cups farro, cooked (or sub grain of choice, ie. quinoa, brown rice, etc)
  • 1 bunch cilantro, chopped
  • 1 bunch lacinato kale, finely chopped
  • 1 heaping Tbsp tahini
  • 1 heaping Tbsp kefir
  • 2 Tbsp olive oil
  • 2 Tbsp lemon juice
  • 1 tsp maple syrup
  • salt to taste

Curry Cauliflower:

  • 1 large head cauliflower, chopped into florets
  • 1/4 cup tahini
  • 1/8 cup olive oil
  • 1 Tbsp curry powder
  • 1 Tbsp maple syrup

Roasted beets:

  • 4 medium beets


  • organic yogurt
  • lemon juice
  • large flake sea salt


  • Preheat oven to 400F and get beets roasting for about an hour (simply chop off stems and place in the oven on a baking dish). Remove from oven, slip off the outer skins and chop into cubes.
  • For the cauliflower, whisk together the tahini, olive oil, curry powder and maple syrup, then toss with chopped florets. Spread on a baking dish and add to oven to roast for 30 minutes.
  • For the lentil salad, whisk together or blend in a blender the tahini, kefir, olive oil, lemon juice and maple syrup. Toss dressing with farro, lentils, cilantro and lacinato kale. Salt generously until flavors pop.
  • To build your bowl: Scoop out about 2 cups of lentil salad, top with 1 chopped roasted beet and about 1/2 cup of curry cauliflower. Garnish with a dollop of yogurt, a squeeze of lemon juice and a pinch of large flake sea salt.

Like this recipe? Try this Sweet Garlic Tofu and Broccoli Bowl!

Contact me today to learn more or to start your fertility journey